Keto Creamy Cookie & Peanut Butter Bliss Bites
2.3g
Net Carbs
4.9g
Protein
7.8g
Fat
2.4g
Fiber
124
Calories
Cooking tip: The tricky part in this recipe is forming flat-ish layers of the cookie crumbs in each ice cube well. Using the back of a spoon to smooth the crumbs into an even layer on parchment before placing in the ice cube wells along with using a piping bag for the peanut butter whip, helped create layers that stick together, but are also defined. You might also gently tap the filled ice cube tray on a counter top to help get any air bubbles out.
Ingredients:
- 1 bar Atkins Creamy Cookie Crunch Bar
- 1 tablespoon chocolate syrup, sugar free USDA: Hershey's
- 1 tablespoon mascarpone cheese Belgioioso
- 3 tablespoons creamy peanut butter, natural Smucker's
- 1 1/2 tablespoons Swerve confectioners erythritol based sweetener
- 3 tablespoons heavy whipping cream USDA
- 1 teaspoon vanilla extract USDA
Directions:
Equipment note: we used 6 1-fluid ounce (2 tablespoons) capacity silicone ice cube molds for this recipe. A silicone mini muffin tin will have approximately the same 1-fluid ounce capacity per well, which could be used as an alternative.
- In a food processor, pulse Atkins Creamy Cookie Crunch Bar until evenly crumbled. Scrape into a small bowl and mix with sugar free chocolate syrup until well combined and crumbs are sticky. Measure 1 teaspoon of this mixture into the bottom of 6 wells of a silicone ice cube tray and use a small spoon to tap down and create an even, dense layer.
- In a medium bowl, use a hand mixer to whip cream to soft peaks. Add sweetener and vanilla, mixing until well combined. Add 2 tablespoons peanut butter and mascarpone and whip until stiff peaks form and peanut butter is well integrated. Scrape into a piping bag or small plastic bag.
- Pipe ½ tablespoon peanut butter mixture (6 grams) into an even layer on top of the bar crumbles in each ice cube well. On a piece of parchment paper, measure out ½ teaspoon bar mixture and press into an even layer. Gently remove from the parchment and layer on top of the peanut cream layer; repeat for each ice cube well. Top with ½ tablespoon peanut butter mixture, another ½ teaspoon bar crumbs formed into a layer, then evenly distribute remaining peanut butter mixture, roughly a scant ½ tablespoon to fill each ice cube well. Place in the freezer until completely frozen, at least 5 hours.
- Use a flexible knife around the edges of each ice cube well to detach the bites from the sides. Gently and carefully press each bite from the mold onto a serving plate. Note that this process is a bit easier if the bites are more fully frozen.
- In a small bowl or cup, microwave remaining tablespoon peanut butter for 10 seconds or until it reaches a drizzling consistency. Drizzle evenly over bites, about ½ teaspoon on each. Serve immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. One bite as described is one serving.
